Ramona Werst has a love for growing and cooking with basil. Currently, she has more than 30 varieties in her collection and she is adding to it all the time. She creates basil-infused recipes and would love to teach you how to Love Your Basil! Visit her blog (www.ramonasbasilgarden.com) to download her free e-book, Love Your Basil.
Each Thanksgiving I come up with recipes using a theme. Last year, I made all my recipes using different pecan-roasting flavors and different varieties of fresh basils. My Thai Basil Honey Cornbread Dressing with Deviled Pecans was a family favorite. So this year I am sharing the recipe and I hope your family enjoys the sweet flavor of this special dressing.
Thai Basil Honey Cornbread Dressing with Deviled Pecans
To see detailed, how-to videos for this recipe, visit Love Your Basil.
• 3 cups pecan halves
• 1/2 teaspoon smoked paprika
• 1 teaspoon Kosher salt
• 1/4 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon ancho chile powder
• 1/2 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup turbinado sugar
• 2 egg whites beaten to soft peaks
1. Take the pecan halves and put them in a large bowl. Add smoked paprika, salt, ground cumin, cayenne pepper, garlic powder and onion powder to the pecans.
2. Now add ground ancho chili powder, Tabasco sauce, Worcestershire sauce, turbinado sugar and beaten egg whites. Mix until the pecans are coated.
3. Put the pecans on a cookie sheet that is covered with parchment paper. Bake in an oven for 3 minutes at 325 degrees.
4. Take the pecans out of the oven, stir, put back in the oven and continue to bake for 18 more minutes until the pecans are dry and roasted. Check the pecans every five minutes to make sure they don’t burn.
5. Once the pecans are baked, take them off the parchment paper and put the pecans on paper towels to drain.
• 2 cups all-purpose flour
• 2 cups yellow cornmeal
• 2 tablespoons baking powder
• 1/2 cup sugar
• 2 cups heavy cream
• 1/2 cup olive oil
• 1/2 cup honey
• 4 eggs, lightly beaten
1. Mix flour, cornmeal, baking powder and white sugar.
2. Add heavy cream, oil, honey and slightly beaten eggs to the flour mixture. Mix until combined.
3. Pour the mixture in to a greased pan. Bake at 400 degrees for 15 to 20 minutes until a toothpick inserted into the center comes out clean.
4. Let the Honey Cornbread cool until you can handle it.
5. Cut the honey cornbread in half; cut one half of the mixture into 1-inch cubes and crumble the other half into coarse crumbs.
• 2 medium yellow onions, chopped
• 2 sticks butter cut into chunks
• 3 ribs celery, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh Thai basil, chopped
• 2 pinches Kosher salt
• 2 pinches black pepper
• 1 pound bulk spicy Italian sausage
• 3 cups deviled pecans
• 1 cup fresh parsley, chopped
• 1/4 cup good quality bourbon (can be substituted with chicken stock)
• 1/2 to 3/4 cup chicken stock (enough to moisten the mixture)
1. In a skillet over medium heat, add onions to cubed butter; turn down the heat when the onions become translucent.
2. Add celery, rosemary, sage, basil, salt and pepper. Stir and allow the mixture to cook a bit longer. Set aside.
3. Brown the sausage in a separate skillet over medium heat.
4. Add the onion mixture to the sausage in a large pot; mix well. Add crumbled and cubed cornbread to the pot; mix well.
5. Add pecans, parsley and bourbon to the mixture and stir well.
6. Add chicken broth to the mixture and mix well for few minutes.
7. Put the mixture in a greased oven dish and bake at 350 degrees until the mixture is heated thoroughly.
8. The Thai Basil dressing is out of the oven now and is ready to be served!
The good news? You can do all this too!
I’m Ramona Werst, teaching you to Love Your Basil.
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